To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In the bowl of a stand mixer fitted with the dough hook, combine the dough ingredients. Mix and knead at medium speed until a strong, smooth, elastic dough forms. The dough will stick to the bottom of the bowl at first but will form a ball as it develops. It’s ready when you can stretch a small piece of it thin enough, without tearing, to see through (the "windowpane test"), which can require up to 15 minutes of kneading.

Form the dough into a ball, place it in a covered bowl or dough-rising bucket, and let it rest in a warm place (76°F to 78°F is ideal) for 1 ½ to 2 hours.

To make the sauce: While the dough is rising, use a blender or food processor to purée the tomatoes, olive oil, garlic, sugar, salt, and pepper until smooth.

Transfer the tomato mixture to a medium saucepan set over medium-high heat. Add the basil.

Bring the tomato mixture to a gentle simmer then lower the heat and cook, stirring regularly, until the mixture has thickened to a tomato sauce-like consistency, about 10 to 15 minutes.

Remove the sauce from the heat and pour it into a heat-safe measuring cup; you should have about a cup of sauce. Set it aside.

Toward the end of the dough’s rise, preheat the oven to 450°F. Coat the inside of a 9” x 5” loaf pan with olive oil.

To shape the scaccia: Transfer the dough to a greased work surface that’s about 24” x 30” in area.

Roll the dough into a very thin rectangle about 18" x 24” in size; it should be thin enough to see through it in places. If the dough resists stretching, cover it and let it rest for 10 minutes or so, to relax.

Lightly score the dough into 18” x 6” quarters; don’t cut all the way through, just mark it.

Spread about ½ cup of the tomato sauce evenly over the center two quarters and sprinkle half the cheese atop the sauce.

Fold the two uncovered sections on either side into the center, overlapping them slightly where they meet. You’ll now have a rectangle that’s about 18” x 12”.

Lightly score the dough into four 4 ½" x 12” sections. Spread a scant ⅓ cup of the remaining tomato sauce evenly over the center two sections and top with three-quarters of the remaining cheese.

Fold the two uncovered sections into the center, overlapping them slightly where they meet. You’ll now have a rectangle that’s about 9” x 12”.

Lightly score the dough into three 9” x 4” sections. Spread the remaining sauce over the left two sections and top with the remaining cheese.

Fold the right (un-sauced) section over the center section and then fold the left (sauce-covered) section over both, like you'd fold a letter.

Transfer the loaf seam-side up to the prepared pan and pierce the top with a fork about a dozen times.

Bake the loaf for 50 to 60 minutes, until the top is dark and blistered in places; a digital thermometer inserted into the center of the loaf will read 212°F.

Remove the loaf from the oven and turn it out of the pan onto a rack.

Allow the scaccia to cool slightly (for about 10 minutes) before cutting it into thick slices. Serve warm or at room temperature.

Store leftover scaccia, well wrapped, for 2 to 3 days at room temperature; freeze for longer storage. Toast slices or reheat to serve.